한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권6호
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- Pages.774-779
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- 1988
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- 0367-6293(pISSN)
참쑥(Artemisia Lavandulaefolia DC)의 방향성분
Flavor Components of Artemisia Lavandulaefolia DC
- 최경숙 (연세대학교 식품공학과) ;
- 최봉영 (연세대학교 식품공학과) ;
- 박형국 (연세대학교 식품공학과) ;
- 김정한 (연세대학교 식품공학과) ;
- 박종세 (한국과학기술원 도핑콘트롤센타) ;
- 윤창노 (한국과학기술원 도핑콘트롤센타)
- Choi, Kyoung-Sook (Department of Food Engineering, Yonsei University) ;
- Choi, Bong-Young (Department of Food Engineering, Yonsei University) ;
- Park, Hyoung-Kook (Department of Food Engineering, Yonsei University) ;
- Kim, Jung-Han (Department of Food Engineering, Yonsei University) ;
- Park, Jong-Sei (Doping Control Center, KAIST) ;
- Yoon, Chang-No (Doping Control Center, KAIST)
- 발행 : 1988.12.01
초록
참쑥(Artemisia lavandulaefolia DC)의 정유를 gas chromatogaphy/mass spectrometry(GC/MS)로 정성분석하고, 저장조건을 달리하여 정유성분의 변화를 살펴본 결과, 다음과 같은 결론을 얻었다. 1. 186 이상의 화합물이 검출되었으며, 그 중 1,8-cineol, camphor,
The essential oil of Artemiisa lavandulaefolia DC was analyzed by gas chromatography/mass spectrometry (GC/MS). The oil was stored at different conditions for 6 weeks and the changes of color and chemical composition during storage were checked by GC/MS. The experimental results were as follows; (1) More than 186 chemicals were detected by GC. Major components were 1,8-cineol, thujone, camphor, borneol, coumarin, 2,3-dihydrobenzofuran and
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